CHEF ON BOARD (COLD

SUBJECT Chef on Board (Cold Galley Edition) AVAILABLE AS Printed Book & Online Tutorial 150,00 € ABOUT When it comes to cooking, one has to admit that this is more than just vegetable preparation and setting up the plates. It is moreover an art and a lifestyle, which has its own demands. “I tell a student that the most important class you can take is technique. A great chef is first a great technician. If you are a jeweller, or a surgeon or a cook, you have to know the trade in your hand. You have to learn the process. You learn it through repetition until it belongs to you.” Jacques Pépin We will guide you through the basics of the cold kitchen, which you will need to start building your culinary career as a Gardemanger. RECOMMENDED FOR Utilities and Chefs Table of contents & Order www.asbs.eu/734-2/ 13